Vegetarian Mexican Rice Recipe

Vegetarian Mexican Rice Recipe

This vegetarian mexican rice is one of my favorite rice recipe so far. Mexican Rice is so easy to prepare with minimum ingredients. The major ingredients are tomatoes, corn and jalapeno pepper. Main technique for this recipe is fry washed rice on heat first. And after that add water to cook. In authentic mexican dish they use chicken broath to cook. However in vegetarian version you can add vegetable stock. This will add more flavor to the rice. Else you can add normal water also. This super easy recipe took less than 30 minutes to get cooked.

If you like this recipe also read Mexican Lentils Soup and Mexican Vegetable Soup (In process)


Also read other rice recipes:

So lets make this easy and yummy rice.


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Vegetarian Mexican Rice Recipe
Vegetarian Mexican Rice Recipe
Print Recipe
Rice is sauted with cumin and onion garlic. Then cooked in tomato puree and vegetable stock.
  • CourseMain Dish, Rice & Biryani
  • CuisineMexican
  • KeywordEasy Less than 30 minutes Recipe, Mexican Rice
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Vegetarian Mexican Rice Recipe
Vegetarian Mexican Rice Recipe
Print Recipe
Rice is sauted with cumin and onion garlic. Then cooked in tomato puree and vegetable stock.
  • CourseMain Dish, Rice & Biryani
  • CuisineMexican
  • KeywordEasy Less than 30 minutes Recipe, Mexican Rice
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Wash rice thoroughly and soak for 15 - 20 minutes. Then drain out from water and spread to air dry.
  2. Heat oil in a pan. Add cumin seeds, crushed garlic. Add onion and saute till onion is translucent.
  3. Add dried rice to the pan and saute on high flame till the grains turns light brown.
  4. Again add corn and jalapeno and saute for 2 minutes. If you are using canned corn then add directly but if you are using raw then boil them before adding to pan.
  5. Add salt and pepper to the pan. Add tomato puree or finely chopped tomatoes to the pan. Also put 2 cups of stock or water.
  6. close the lid and cook on low flame for 12 minutes. After 12 minutes open the lid of pan and check with a fork if its cooked completely.
  7. Once cooked turn off the gas but don't open the lid immediately. Wait for 5 minutes and open the lid.
  8. Add chopped coriander leaves and serve hot.
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